Chocolate Soufflé

The main reason is improperly beaten egg whites: they should reach firm peaks but not be overbeaten. It's also important to gently fold the whites into the chocolate mixture with an upward motion, not stirring in circles — otherwise all the air will escape.

This is normal — soufflé always collapses 1–2 minutes after being removed from the oven. That's why it's served immediately. To slow the collapse, don't open the oven door during baking.

The ramekin with the batter can be prepared 1–2 hours ahead and kept in the refrigerator, then sent directly into a hot oven. An already-baked soufflé cannot be stored — it must be served immediately.

Milk chocolate will make the soufflé milder and sweeter, but less intense. You can also add 1–2 tsp of instant coffee to dark chocolate — it enhances the chocolate flavor without a coffee aftertaste.

Brush the ramekin with softened butter and sprinkle with sugar — shake out the excess. The butter layer should be applied with vertical strokes from bottom to top: this helps the soufflé rise evenly.